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Sunday, November 10, 2013

GINA’S BBQ EXPRESS: La Mejor barbacoa en la ciudad

“Where would you like to eat?” My cousin Geralin asked
us a propos. “Gina’s BBQ!” I answered excitedly.

I had this several attempts of experiencing the lip
smacking taste of Gina’s barbecue ever since my couple friend Leia BartolomeandYobs Tolentino, a highly advocate of the Food Blogger Industry recommended
the grill to me. I could remember the foremost they introduced and brought me
to the place and I was so much keyed up in a view of the fact that Gina’s BBQ
is said to be “La Mejor Barbacoa en La Ciudad”. However, it seems like time is consciously on
a purpose of not letting me savor the moment for the reason that when we
reached our destination, there’s no barbecue left even a single one. Not to
mention it was like eight in the evening.

Yes! Above photo is the well-famed Pork Barbecue of Gina's. Thumbs up for a great taste!

According to Amazingribs.com, (Quote)”the word “barbecue” was derived from a Taino
Indian word that Spanish explorers said sounded like barbacoa. The Indian use
of the word presaged today’s controversies by having multiple meanings. It was
a cooking device, a storage device, a bedlike device, a shelter, and perhaps
even the food cooked on the device.

Samuel Johnson,
the British lexicographer, essayist, and editor included the word “barbecue”,
spelled properly, in his landmark Dictionary of the English Language in 1755.
It says:

To ba’rbecue. A term used in the West-Indies for dressing a hog whole; which, being
split to the backbone, is laid flat upon a large gridiron, raised about two
foot above a charcoal fire, with which it is surrounded.” (End of Quote)

Lucky enough to salvage the moment, we hurriedly
went to the nearby branch beside the Adventist Medical Center (formerly known
as the Mindanao Sanitarium & Hospital). Once more, we ended up a bit sadden
since the branch store was still close. The time was ticking at almost 4 in the
afternoon and according to the personnel, the store opens at 5:30pm. We actually
insisted to stay until the branch store will be opened a few hours then I
remember there was another store located approximately 15-20 minutes from this
branch. For a second time, we speed up to the place located at Pala-o.

And then, I experienced a sensation! “I’m feeling
lucky today”, I thought.

“There’s a good chance you’ll be waiting for at
least 20-30 minutes with this table before you taste the goodness of their
barbecues.” My cousin Geralin explained. And I replied with a muse, “That
would be okay since there is also a good chance of waiting patiently for
something commendable, in a food situation for an instance”.

We ordered the best seller pork barbecue which is
said to be the best tasting barbecue in town and grilled pork belly (Most
likely known as Liempo). Of course, a great meal won’t be an excellent one
without a duo so we included the Hanging Rice (Puso Rice).

TRIVIA:

Hanging Rice, most commonly known as the “Puso”
rice is a Visayan originated type of rice wrapped by a simple tropical material
called the “lukay” from coconut leaves and steamed (or boiled) until cooked.
The etymology of the word “Puso” derived from the close palm-sized, most
commonly addressed to ones heart. The word Hanging Rice, on the other hand,
suggests by the idea that Puso is being hanged about.

With sister and Cousins after the eating a great meal! Yummy!

Approximately 20 minutes or so, our orders just
arrived and I could feel the taste even while seeing the food. It’s like the
scents emanating from that barbecue would instantly clue you to the idea of the
scrumptious classy meal. At that moment, I indulged myself with the barbecues.
First, one stick is tasteful, then I added one, then another piece, and
another, and the next thing I could remember, I finished 6 delicious barbecue sticks
and 5 hanging rice. Indeed, there’s a valid reason why people wait for 20-30
minutes for that one luscious stick of barbecue. Gina’s BBQ does everything for
their barbecues to make it exceptionally well, but it tastes like something
exceptionally-er better. Plus, the grilled pork belly will make you feel like a
caveman gourmand. Hmmm, smoking hot! (Even if you’re not convinced with this
factual statement, perhaps you will be convinced when you taste it yourself and
understand why).

I wondered how they make such barbecues like marinating
first the barbecue with right spices and herbs or adding a special ingredient
and wine on the pork before the grilling process or are they relatively using a
direct heat imparted by charcoal, a traditional grilling method using woods, or
even using a propane fire designed for the purpose. Nonetheless of any sort of
manner, Gina’s BBQ has been cultish hit for locals and even travelers who
wished to taste the grilled meat. Henceforth, the store is a pilgrimage
district for barbecue devotees.

But seriously though, go to Gina’s and tune out
their famous barbecue. Just control your caveman gourmand feeling or eat enough
to be laughably full.

Quick facts:

Gina’s BBQ Express was established last 2009 by
family-owned woman named Gina. Gina started only with 2 kilos of pork barbecue
which eventually the demand increased serving more than 50 kilos of pork
barbecue every day. Since then, Gina’s exchanged blows to keep up the quality
of each barbecue in that same manner of the increased demand.